Beetroot mousse with pumpkin jelly

Preparation time (without waiting time):

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Ingredients for 4 people:

  • 3 + 5 white gelatine leaves
  • 300 g beetroot
  • 200 g pumpkin pulp
  • 1 medium-sized onion
  • 1 tsp. brown sugar
  • 100 ml passion fruit juice
  • 200 ml white wine
  • Salt
  • Powdered chilli
  • 200 ml apple juice
  • 1-2 tsp. white balsamic vinegar

Decoration suggestion:

  • Chopped pistachios
  • Passion fruit slices
  • Lemon balm
  • Exotic petals


  1. Soften all gelatine leaves in water. Cut pumpkin pulp into squares. Peel the onion and cut it into small squares.
  2. Melt sugar in a coated pan, add the pumpkin and half of the cut onion. Deglaze with passion fruit juice and white wine. Season with salt and chilli and let it simmer for about 20 minutes. Afterwards, puree the soup (sieve if desired) and let it cool down lukewarm.
  3. Squeeze the excess liquid out of 3 leaves of gelatine and dissolve it in the soup. Arrange in soup plates and put it in the refrigerator to make it hard.
  4. Meanwhile, peel the beetroot and cut it into small squares. Heat the apple juice. Let the beetroot and the second half of the onion simmer in the apple juice for about 15 minutes. Season to taste with salt and vinegar. Then puree smooth and let cool down until lukewarm. Squeeze the excess liquid out of the 5 gelatine leaves and dissolve it in the puree. Put in refrigerator for 3-4 hours.
  5. Before serving, put beetroot mousse on plate with two spoons and arrange it on the pumpkin jelly.
  6. If desired, decorate the edges of the plates with chopped pistachios and the pumpkin jelly with passion fruit slices and lemon balm. Exotic petals can also be used as decoration.

Click here for more information on cooking and baking with gelatine.

Nutritional values per person approx.:

  • Calories: 137
  • Joules: 573
  • Protein: 5.1 g
  • Fat: 0.4 g
  • Carbohydrate: 17.7 g

Beetroot – light and luscious

Beetroot found its way from the coasts of the Mediterranean Sea to Central Europe. The beet has been well-known for about 6,000 years. Especially its curative effect was already appreciated by the Greeks and Romans. It was - for instance pickled – prescribed to fight dermatitis and some infectious diseases. Thus, beetroot is a delicious food with additional health benefits.

Beetroot barely contains any fat and at the same time has a lot of proteins and carbohydrates. It purges, which means that with the help of its natural antioxidants it supports the body in rinsing out unwanted substances. Besides it furthers digestion and stimulates the metabolism.That’s why beetroot is excellently suited for a well-balanced and healthy nutrition. Already a portion of 200 g of beetroot covers half of the daily consumption of folic acid, which is needed for haematosis. Beetroot also provides the organism with many vitamins, calcium, magnesium and mineral nutrients. 

Healthy through the winter time

Especially during the winter, good body defences are essential to protect us against colds and flu. Hence, beetroot, a real stimulant, is spot-on. Beetroot is a typical winter vegetable; its harvest time is from September until spring. Therefore, this multi talent can be enjoyed during the entire cold season.Our recipe combines the beetroot and its mildly sour taste with the slightly sweet tasting pumpkin. The beetroot mousse is a velvety indulgence. Thanks to the gelatine it keeps the desired shape. Actually, gelatine is an essential element of this recipe because it also gives the delicate pumpkin jelly a mouth-melting consistency.When decorated with passion fruit slices, lemon balm and chopped pistachios this dish is turned into a very special flavour experience. And, what’s more: With its fresh and autumnally colours this dish is a real eye-catcher!

Happy cooking and bon appétit!